Analysis of the influence of the enzyme Novarom A on glycosidically bound compounds in white wines by application of a glycosyl glucose assay and other methods

Abstract

An analytical assay for glycosylated secondary metabolites of grapes, through quantification of glycosyl glucose (GG), was applied. After microvinification, the riesling and chardonnay wines were treated with 10 g hl^− 1 of the enzyme Novarom A. After 6 months' ageing the influence of this enzyme was estimated by the quantity of total glycosides, potentially volatile terpenes (PVTs) and free volatile terpenes (FVTs) in the wines. The results demonstrated that the enzyme preparation Novarom A decreased GG and PVT levels and enhanced free classical monoterpenol content in wines.

Acknowledgements

The authors express their thanks to Dr Radivoj Glavardanov from Novo Nordisk, Austria, for providing the Novarom A enzyme preparation and to Trajko Bojadziev for providing wines from the winery in Povardarie, Republic of Macedonia.